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Thai Red Curry Soup

This quick and easy soup is the perfect kind of comfort food on a cold winter night!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course , Soup
Cuisine: Asian

Ingredients

  • 3 tablespoons red curry paste
  • 1 13.5-ounce can coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon fish sauce
  • 1 12-ounce package firm tofu, cubed
  • 3 ounces Shiitake mushrooms thinly sliced
  • ½ cup bean sprouts
  • 1 red chili pepper thinly sliced, plus more for garnish
  • 4 ounces vermicelli noodles
  • 2 cups baby spinach
  • ¼ cup chopped fresh cilantro leaves plus more for garnish
  • Juice of 1/2 lime
  • kosher salt to taste
  • Red kamaboko steamed fish cake, thinly sliced, for garnish

Instructions

    Cup of Yum
  1. Heat a large stockpot or Dutch oven over medium heat. Add red curry paste and coconut milk, whisking to combine. Bring to a boil and stir in vegetable stock, fish sauce, tofu, mushrooms, bean sprouts, chili pepper and vermicelli.
  2. Reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute. Stir in cilantro and freshly squeezed lime juice; season with salt, to taste.
  3. Serve immediately, garnished with chili pepper, cilantro and fish cake, if desired.